Hey everyone, I finally made the leap to all-grain today. Brewed an IPA, with Chinook and Cascade. Things went fairly well. I did miss my OG by a few points, however. 1.058 instead of 1.062 I had hoped for. I'd like to get a little insight about what I could do better next time to improve efficiency. Beersmith tells me I got 65% total, and estimates 68% mash efficiency.
I crushed my grain with a brand new Barely Crusher. No adjustments were made.
Single infusion, 13.63 lbs of grain, 18 qts, 1.3 qts per lb, 153°F at the beginning of the mash. 60 minutes later, it was at about 152°F. Vorlauf, drained the mashtun, and added 5 gallons of sparge water at 180°F. Stirred the hell out of it for several minutes, then drained after vorlaufing. Stopped draining at 7.5 gallons in the kettle.
Now, I drained what was left in the mashtun into another pot, and after it cooled and I was done brewing, I measured this wort at 1.028. It was approximately 2/3 of a gallon. Is that a significant amount of sugar that I could have had in the boil?
Any thoughts on what I could do better? I'm planning to tighten the Barley Crusher one notch and see if that helps any. Thanks for reading and any advice!
I crushed my grain with a brand new Barely Crusher. No adjustments were made.
Single infusion, 13.63 lbs of grain, 18 qts, 1.3 qts per lb, 153°F at the beginning of the mash. 60 minutes later, it was at about 152°F. Vorlauf, drained the mashtun, and added 5 gallons of sparge water at 180°F. Stirred the hell out of it for several minutes, then drained after vorlaufing. Stopped draining at 7.5 gallons in the kettle.
Now, I drained what was left in the mashtun into another pot, and after it cooled and I was done brewing, I measured this wort at 1.028. It was approximately 2/3 of a gallon. Is that a significant amount of sugar that I could have had in the boil?
Any thoughts on what I could do better? I'm planning to tighten the Barley Crusher one notch and see if that helps any. Thanks for reading and any advice!
